I'm not really in the mood for heavy food, but when I crave something hearty and quick, poutine is one of the options I often return to. If you have potatoes and some cheese, you're all set. I don't fry the potatoes; I prefer them baked, they come out crispy and aren't too heavy. The gravy is easy to make at home, and the combination with melted cheese is definitely worth trying at least once.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes for potatoes, 30-35 minutes for gravy
Servings: 2-3
Difficulty: easy
Recipe type: hearty snack or street food
Ingredients
Potatoes
- 5 medium potatoes
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- salt
- pepper
- olive oil (enough to drizzle well)
- 150 g mozzarella
Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 500 ml beef broth
- salt
- pepper
Preparation Method
1. Wash and peel the potatoes. Cut them into sticks, not too thin.
2. Boil the potatoes in salted water for about 10 minutes. Don't let them get too soft. Drain them well.
3. Toss them with olive oil, paprika, turmeric, salt, and pepper. They should be evenly coated.
4. Place them in a baking tray lined with parchment paper, in a single layer. Bake in a preheated oven at 220°C.
5. Bake for 30-35 minutes, stirring every 10 minutes for even browning.
6. While the potatoes are in the oven, prepare the gravy. Melt the butter in a saucepan over medium heat.
7. Add the flour, stir, and cook, stirring frequently, until it turns a golden brown color (about 12-15 minutes). It should smell like baked dough, not raw flour.
8. Slowly pour in the beef broth while vigorously stirring to prevent lumps.
9. Let the sauce simmer on low to medium heat until it thickens a bit, about 15-20 minutes. Season with salt and pepper. Keep it warm.
10. Remove the potatoes from the oven. Place them on plates or in a large bowl. Pour plenty of gravy over them while they are still warm.
11. Immediately sprinkle torn mozzarella over the top to melt slightly. Serve while still hot.
Why I make this recipe often
I like that it's not complicated and can be adapted based on what you have in the fridge. The baked potatoes absorb the sauce well, and the melted cheese over the gravy is just what you need when you want something hearty. It’s made from simple ingredients and you don’t have to stand by the stove the whole time.
Tips and Variations
Tips
- Boil the potatoes only partially. If you leave them too long, they will fall apart when baking.
- Stir them in the tray at regular intervals. This way they brown evenly.
- For the gravy, the flour needs to get some color but without burning. This gives a richer flavor to the gravy.
Substitutes
- You can use cheddar cheese, gouda, or even fresh cheese if you don't have mozzarella.
- Beef broth can be replaced with chicken or vegetable broth if necessary, but the flavor will be slightly different.
Variations
- If you prefer, you can fry the potatoes in oil instead of baking them for a taste closer to traditional poutine.
- You can add a bit of garlic powder or dried herbs to the potatoes for extra flavor.
Serving Ideas
- Best served immediately after adding the sauce and cheese, while everything is hot and the cheese is just starting to melt.
- For a heartier meal, you can add some pieces of meat or leftover roast on top of the potatoes.
Frequently Asked Questions
1. Can I use frozen potatoes?
Yes, you can use frozen fries, but don't boil them. Just season them, drizzle with oil, and put them straight in the oven.
2. What type of cheese is best for poutine?
Traditionally, cheese curds are used, but torn mozzarella works well too. You can also try other cheeses that melt easily.
3. Can I make the gravy in advance?
Yes, you can make the gravy a few hours ahead. Gently reheat it on low heat, stirring to prevent a skin from forming.
4. Can the recipe be made without beef broth?
Yes, but the gravy will have a milder taste. Substitute with vegetable broth or water, but it’s advisable to add something extra for flavor (a stock cube if you have it).
5. How can I get crispier potatoes in the oven?
After boiling and draining, let them air dry for a few minutes, then season and bake at high temperature.
Nutritional Values
Approximately, one serving (for 2-3 people, with the ingredients above) has about 550-600 kcal.
Carbohydrates: 70-75g
Proteins: 13-17g
Fats: 22-26g
Values vary depending on the type of cheese and how much oil you use. It’s not a diet recipe, but it’s filling.
Storage and Reheating
It’s best to eat it immediately when the cheese is just melted and the potatoes are crispy. However, if you have leftovers, you can store them in the refrigerator until the next day in a covered container. When reheating, the potatoes won’t be as crispy, and the cheese will firm up a bit, but it’s still okay if you want a quick snack. Reheat in the oven or microwave, as preferred.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes for potatoes, 30-35 minutes for gravy
Servings: 2-3
Difficulty: easy
Recipe type: hearty snack or street food
Ingredients
Potatoes
- 5 medium potatoes
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- salt
- pepper
- olive oil (enough to drizzle well)
- 150 g mozzarella
Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 500 ml beef broth
- salt
- pepper
Preparation Method
1. Wash and peel the potatoes. Cut them into sticks, not too thin.
2. Boil the potatoes in salted water for about 10 minutes. Don't let them get too soft. Drain them well.
3. Toss them with olive oil, paprika, turmeric, salt, and pepper. They should be evenly coated.
4. Place them in a baking tray lined with parchment paper, in a single layer. Bake in a preheated oven at 220°C.
5. Bake for 30-35 minutes, stirring every 10 minutes for even browning.
6. While the potatoes are in the oven, prepare the gravy. Melt the butter in a saucepan over medium heat.
7. Add the flour, stir, and cook, stirring frequently, until it turns a golden brown color (about 12-15 minutes). It should smell like baked dough, not raw flour.
8. Slowly pour in the beef broth while vigorously stirring to prevent lumps.
9. Let the sauce simmer on low to medium heat until it thickens a bit, about 15-20 minutes. Season with salt and pepper. Keep it warm.
10. Remove the potatoes from the oven. Place them on plates or in a large bowl. Pour plenty of gravy over them while they are still warm.
11. Immediately sprinkle torn mozzarella over the top to melt slightly. Serve while still hot.
Why I make this recipe often
I like that it's not complicated and can be adapted based on what you have in the fridge. The baked potatoes absorb the sauce well, and the melted cheese over the gravy is just what you need when you want something hearty. It’s made from simple ingredients and you don’t have to stand by the stove the whole time.
Tips and Variations
Tips
- Boil the potatoes only partially. If you leave them too long, they will fall apart when baking.
- Stir them in the tray at regular intervals. This way they brown evenly.
- For the gravy, the flour needs to get some color but without burning. This gives a richer flavor to the gravy.
Substitutes
- You can use cheddar cheese, gouda, or even fresh cheese if you don't have mozzarella.
- Beef broth can be replaced with chicken or vegetable broth if necessary, but the flavor will be slightly different.
Variations
- If you prefer, you can fry the potatoes in oil instead of baking them for a taste closer to traditional poutine.
- You can add a bit of garlic powder or dried herbs to the potatoes for extra flavor.
Serving Ideas
- Best served immediately after adding the sauce and cheese, while everything is hot and the cheese is just starting to melt.
- For a heartier meal, you can add some pieces of meat or leftover roast on top of the potatoes.
Frequently Asked Questions
1. Can I use frozen potatoes?
Yes, you can use frozen fries, but don't boil them. Just season them, drizzle with oil, and put them straight in the oven.
2. What type of cheese is best for poutine?
Traditionally, cheese curds are used, but torn mozzarella works well too. You can also try other cheeses that melt easily.
3. Can I make the gravy in advance?
Yes, you can make the gravy a few hours ahead. Gently reheat it on low heat, stirring to prevent a skin from forming.
4. Can the recipe be made without beef broth?
Yes, but the gravy will have a milder taste. Substitute with vegetable broth or water, but it’s advisable to add something extra for flavor (a stock cube if you have it).
5. How can I get crispier potatoes in the oven?
After boiling and draining, let them air dry for a few minutes, then season and bake at high temperature.
Nutritional Values
Approximately, one serving (for 2-3 people, with the ingredients above) has about 550-600 kcal.
Carbohydrates: 70-75g
Proteins: 13-17g
Fats: 22-26g
Values vary depending on the type of cheese and how much oil you use. It’s not a diet recipe, but it’s filling.
Storage and Reheating
It’s best to eat it immediately when the cheese is just melted and the potatoes are crispy. However, if you have leftovers, you can store them in the refrigerator until the next day in a covered container. When reheating, the potatoes won’t be as crispy, and the cheese will firm up a bit, but it’s still okay if you want a quick snack. Reheat in the oven or microwave, as preferred.